DOCSLIB.ORG

Redalyc.Fatty Acid Profile in Bovine Milk: Its Role in Human Health And

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Redalyc.Fatty Acid Profile in Bovine Milk: Its Role in Human Health And Archivos de Zootecnia ISSN: 0004-0592 [email protected] Universidad de Córdoba España Carrara, E.R.; Gaya, L.G.; Mourão, G.B. Fatty acid profile in bovine milk: Its role in human health and modification by selection Archivos de Zootecnia, vol. 66, núm. 253, 2017, pp. 151-158 Universidad de Córdoba Córdoba, España Available in: http://www.redalyc.org/articulo.oa?id=49551221022 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Archivos de Zootecnia Journal website: https://www.uco.es/ucopress/az/index.php/az/ REVIEW Fatty acid profile in bovine milk: Its role in human health and modification by selection Carrara, E.R.1@; Gaya, L.G.1 and Mourão, G.B.2 1Federal University of São João del-Rei. São João del-Rei. Minas Gerais. Brazil. 2“Luiz de Queiroz” College of Agriculture. University of São Paulo. Piracicaba. São Paulo. Brazil. SUMMARY ADDITIONAL KEYWORDS Milk fat is predominantly composed of fatty acids. Bovine milk shows a high concentration Dairy cattle. of saturated fatty acids, some of them associated with an increase in the risk of cardiovascular diseases in human beings. However, many of these have neutral or positive effects on health, as Fat milk. well as some unsaturated fatty acids do. The fat profile of bovine milk can be changed by lipid Genetic parameters. supplementation in a fast and efficient way, but genetic variation is also verified in this profile and genetic breeding becomes more relevant than supplementation for presenting permanent results. This bibliographic review has the objective of gathering the main results referring to the genetic aspects of fatty acids profile in bovine milk. Perfil de ácidos graxos no leite bovino: seu papel na saúde humana e sua modificação por seleção PALAVRAS-CHAVE ADICIONAIS RESUMO Gado de leite. A gordura do leite é composta, predominantemente, por ácidos graxos. O leite bovino Gordura do leite. apresenta alta concentração de ácidos graxos saturados, alguns associados ao aumento Parâmetros genéticos. do risco de doenças cardiovasculares em humanos. Porém, muitos desses, possuem efeitos neutros ou positivos sobre a saúde, assim como alguns ácidos graxos insaturados. O perfil da gordura do leite de bovinos pode ser alterado por suplementação lipídica de maneira rápida e eficiente, porém, verifica-se também variação genética nesse perfil e o melhoramento gené- tico se torna mais relevante do que a suplementação por apresentar resultados permanentes. Esta revisão de literatura teve como objetivo reunir os principais resultados referentes aos aspectos genéticos do perfil de ácidos graxos no leite de bovinos. INFORMACIÓN Cronología del artículo. Recibido/Received: 12.02.2016 Aceptado/Accepted: 09.09.2016 On-line: 15.01.2017 Correspondencia a los autores/Contact e-mail: [email protected] INTRODUCTION lipid supplementation (Santos et al., 2001). This altera- tion can be induced by feed because of the amount of The major part of fat in bovine milk is composed unsaturated fatty acids contained in the provided lipid by triacylglycerols, consisting of three fatty acids and and by its release rate in rumen; therefore, modifying one glycerol molecule. Such fatty acids are predomi- the metabolism, it is possible to obtain a different fatty nantly in saturated form (Eifert, 2006), which are as- acids profile. The toxicity of unsaturated fatty acids sociated with the increase of the risk of cardiovas- through acting upon some bacteria species, leads to cular diseases in human beings (Santos et al., 2013). modification of ruminal microbiota. The use of animal However, such effects are only related to lauric (C12:0), breeding stands out among attempts of modifications myristic (C14:0), and palmitic (C16:0) fatty acid, while of this profile, since there is a genetic variation in fat the others have neutral or positive effects on human milk composition and between bovine breeds (Soyeurt health (Mensink et al., 2003). Regarding the unsatura- et al., 2006). Furthermore, even diet supplementation ted fatty acids, those which stand out are the oleic acid being the fastest and most efficient way to modify fatty (C18:1 cis-9) and the isomers of conjugated linoleic acid acids composition in cow milk (Jenkins & McGuire, (CLA), related to the cholesterol reduction and to the 2006), animal breeding becomes more relevant becau- anticarcinogenic effects respectively (Haug et al., 2007). se it shows permanent advances, despite its slowness The fat profile of bovine milk can be altered by dietary and long term planning. Moreover, recent researches Arch. Zootec. 66 (253): 151-158. 2017 CARRARA, GAYA AND MOURÃO by Bastin et al. (2013) and Bilal et al. (2014) have shown There are reports that the lauric fatty acid (C12:0) can medium and high heritability for several fatty acids in have antibacterial effects (Sun et al., 2002) and might Holstein cow milk, which suggests a feasible selection act as anticaries and antiplaque agent (Sun et al., 2003). to those components. Thus, studies related to genetic The increase in cardiovascular diseases among human behavior of fatty acids profile in milk might allow the beings is related to lauric (C12:0), myristic (C14:0), and use of tools aiming to improve such profile and promo- palmitic fatty acids, because of low density lipopro- te better milk quality. tein (LDL) and high density lipoprotein (HDL), both of them linked to increased cholesterol. Other milk- Therefore, the objective of this revision was to saturated fatty acids have neutral or positive effect on gather the main results regarding the influence of ani- health (Mensink et al., 2003). Stearic fatty acid (C18:0) mal genetics on fatty acids profile of bovine milk. is not regarded as a promoter of increased cholesterol CHEMICAL COMPOSITION OF BOVINE MILK concentration (Grundy, 1994). Bovine milk is composed of water (87%), lactose In relation to unsaturated fatty acids, the trans form (4.9%), fat (3.5%), protein (3.1%), minerals and vitam- shows worse effect in human health than the satura- ins in smaller proportions (Jensen, 1995). It is necessary ted ones, since it increases the levels of what is called to consider milk composition because it is important to “bad” cholesterol (LDL) and it decreases the levels of determine its nutritional quality, capacity of being pro- “good” cholesterol, HDL. However, only small amou- cessed and consumption by humans. It varies influen- nts of natural trans fats are found in meat and ruminant ced by multiple factors (Silva, 1997). Around 60% of the milk, and they are not associated with cardiovascular variation in milk composition is due to genetic aspects diseases (Mozaffarian et al., 2009). The C16:1 trans-7, a and environmental aspects such as nutrition, climate, trans fatty acid that performs as a biomarker of milk diseases, and milk storage (Kitchen, 1981; Shearer et al., fat, relates itself to a lower risk of diabetes mellitus 1992) causing rest. development and sudden cardiac death (Mozaffarian, 2015b). Among bovine milk components, fat presents hig- her variation rates from 3.2% to 6%. About 98% of cow It is important to highlight that there is great dis- milk lipid fraction is composed by triacylglycerol. Ac- tinction between trans fatty acids that are formed by cording to description by Hayes and Khosla (1992), the animals and those industrially produced. Products combination of lipids in milk that is more favorable to originated from ruminants show a concentration from human health stands for 30% of saturated fatty acids, 3 to 8% of trans fatty acids in relation to total fatty 60% of monounsatured fatty, and 10% of polyunsatu- acids, while industrialized products show 10 to 40% rated fatty acids. The highest concentration of bovine concentration (Martinez, 2009). High levels of indus- milk is fatty acids (Eifert, 2006), but there are only trially produced trans fatty acids can be consumed three of them associated with increase in the risk of through partially hydrogenated vegetable oil, which cardiovascular diseases in human beings: lauric acid; usually contain from 30 to 60% of trans fatty acids myristic acid; and palmitic acid (Mensink et al., 2013). (Mozaffarian, 2016). Besides a higher concentration of Researches indicate that, in the milk fat profile, there trans fatty acids in the total fatty acids, industrializa- are compounds that are beneficial to human health tion also causes the preferential production of elaidic (Eifert, 2006), such as some saturated and unsaturated acid (C18:1 trans-9). Rumen bacteria, mainly generate fatty acids, as described below. vaccenic acid (C18:1 trans-11), a precursor of a specific type of conjugated linoleic acid (CLA) (Martinez, 2009). FATTY ACIDS COMPOSITION AND HUMAN HEALTH The ingestion of trans fatty acids from partially hydro- Researches highlight the increase in risk of cardio- genated oils is consistently associated with the risk of vascular diseases (Grimsgaard et al., 1999; Zheng et cardiovascular diseases and sudden death (Mozaffa- al., 1999; Yli-Jama et al., 2002; Matsumoto et al., 2013) rian et al., 2006; Mente et al., 2009). when there is fatty acid ingestion, but not all studies There are unsaturated fats that have positive effects present the same ideas (Lemaitre et al., 2010; Wu et al., on human health. Polyunsaturated ω-3 fatty acids can 2011). Saturated fat covers
Load more

Recommended publications
  • Cell Culture
    Electronic Supplementary Material (ESI) for Organic & Biomolecular Chemistry. This journal is © The Royal Society of Chemistry 2014 SUPPLEMENTARY INFORMATION Bleomycin-induced trans lipid formation in cell membranes and in liposome models A. Cort, T. Ozben, A. Sansone, S. Barata-Vallejo, C. Chatgilialoglu, C. Ferreri* * email: [email protected] 1 MATERIALS and METHODS II Ferrous ammonium sulfate Fe(NH4)2(SO4)2 6 H20 (Fe AS, Carlo Erba, Milan), bleomycin sulfate (BLM, Cayman Chemical, USA) 2-mercaptoethanol (2-ME, Fluka, Sigma-Aldrich, Milan), commercially available cis and trans FAME, 1-palmitoyl-2-oleoyl phosphatidyl choline (POPC, Avanti Lipids, USA) and the phospholipids from soybean lecithin (Sigma-Aldrich, Milan), were used without further purification. Chloroform, methanol, n-hexane (HPLC grade, Merck KGaA, Germany) were used without further purification. Incubations were carried out in an incubating orbital shaker (Carlo Erba, Milan) keeping the temperature at 37 °C. When necessary silica gel thin-layer chromatography (analytical) was performed on Merck silica gel 60 plates (0.25 mm thickness, Merck KGaA, Germany) and the spots were detected by spraying the plate with cerium ammonium sulfate/ammonium molybdate reagent. Fatty acid methyl esters were analyzed by GC (Agilent 6850, Milan) equipped with a 60m × 0.25mm × 0.25μm (50%-cyanopropyl)-methylpolysiloxane column (DB23, Agilent, USA), and a flame ionization detector with the following oven program: temperature started from 165 °C, held for 3 min, followed by an increase of 1 °C/min up to 195 °C, held for 40 min, followed by a second increase of 10 °C/min up to 240 °C, and held for 10 min.
    [Show full text]
  • Trans Fatty Acids and Their Role in the Milk of Dairy Cows
    Cien. Inv. Agr. 40(3):449-473. 2013 www.rcia.uc.cl ANIMAL PRODUCTION LITERATURE REVIEW Trans fatty acids and their role in the milk of dairy cows Einar Vargas-Bello-Pérez1,2, and Phil C. Garnsworthy1 1The University of Nottingham, Sutton Bonington Campus. Loughborough, LE12 5RD, United Kingdom. 2Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile. Casilla 306, Santiago, Chile. Abstract E. Vargas-Bello-Pérez, and P.C. Garnsworthy. 2013. Trans fatty acids and their role in the milk of dairy cows. Cien. Inv. Agr. 40(3): 449-473. Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminant animals comes from bovine milk fat. Trans fatty acids (tFA) are produced during biohydrogenation of mono- and poly-unsaturated FA in the rumen. They are mixtures of positional and geometrical isomers that are incorporated into the milk fat of lactating cows. The most important sources of tFA in the human diet are partially hydrogenated vegetable oils and ruminant milk and meat products. Ruminant-derived lipids often contain 1-8% of total fatty acids as tFA, which are predominantly 18:1 isomers. The most common FA in ruminant fat is vaccenic acid (18:1 trans-11) (VA), accounting for 60-80% of total tFA. Unlike other tFA, VA can be converted to rumenic acid (RA) through the action of stearoyl coenzyme-A desaturase. Today, consumers are becoming aware of the relationship between dietary fat, health maintenance, and disease prevention. These concerns have increased the need to investigate the metabolic fate and bioactivity of dietary FA.
    [Show full text]
  • Fatty Acid Composition of Summer and Winter Cows' Milk and Butter
    Journal of Food and Nutrition Research Vol. 49, 2010, No. 4, pp. 169–177 Fatty acid composition of summer and winter cows’ milk and butter JAROSLAV BLAŠKO – RÓBERT KUBINEC – RENÁTA GÓROVÁ – IGOR FÁBRY – WILHELM LORENZ – LADISLAV SOJÁK Summary Fatty acid (FA) composition of summer and winter cows’ milk and butter as well as pasture forage samples were ana- lysed by gas chromatography. The FA contents in butter fat were very similar to those in milk fat from which butters were produced. The higher average contents of FA in the summer milk compared with the winter milk (P < 0.001) were found for health-beneficial FA, e.g. cis-9, trans-11 conjugated linoleic acid 8.0 mg.g-1 vs 4.1 mg.g-1, trans vaccenic acid 17.8 mg.g-1 vs 8.5 mg.g-1, -linolenic acid 6.4 mg.g-1 vs 4.4 mg.g-1, linoleic acid 20.4 mg.g-1 vs 18.4 mg.g-1 (P < 0.01), oleic acid 218 mg.g-1 vs 194 mg.g-1, and for non-atherogenic stearic acid 102 mg.g-1 vs 90 mg.g-1 of total FA. On the other hand, the contents of health-risky palmitic acid and myristic acid were lower in the summer milk: 293 mg.g-1 vs 331 mg.g-1 (P < 0.001) and 102 mg.g-1 vs 112 mg.g-1 FA (P < 0.01), respectively. In comparison to the winter diet, the summer diet improved the rheological and nutritional properties of butter.
    [Show full text]
  • Long-Chain Fatty Acids Activate Calcium Channels in Ventricular Myocytes
    Proc. Nati. Acad. Sci. USA Vol. 89, pp. 6452-6456, July 1992 Medical Sciences Long-chain fatty acids activate calcium channels in ventricular myocytes (free fatty acids/arachidonic acid/olekic add) JAMES MIN-CHE HUANG, Hu XIAN, AND MARVIN BACANER* Department of Physiology, University of Minnesota, Minneapolis, MN 55455 Communicated by James Serrin, March 30, 1992 (receivedfor review September 15, 1991) ABSTRACT Nonesterified fatty acids accumulate at sites down (>70%o decrease in ICa) during the 10- to 15-min control of tissue injury and necrosis. In cardiac tissue the concentra- period were discarded. Whole-cell voltage-clamp experi- tions of oleic acid, arachidonic acid, leukotrienes, and other ments with myocytes were done at 320C with 2- to 3-MU glass fatty acids increase greatly during ischemia due to receptor or pipettes (Narishige PB 7 puller). Dagan 3900A patch-clamp nonreceptor-mediated activation of phospholipases and/or circuit, axon DMA interface, IBM cloned AT 386 computer, diminished reacylation. In ischemic myocardium, the time and P-CLAMP software were used for command pulses, data course of increase in fatty acids and tissue calcium closely acquisition, and analysis. All lipophilic agents were dissolved parallels irreversible cardiac damage. We postulated that fatty in 95% ethanol to make stock solutions and then diluted to acids released from membrane phospholipids may be involved <0.1% ethanol concentration before being applied by con- in the increase ofintraceilular calcium. We report here that low tinuous bath perfusion. In control studies, 0.1% ethanol in the concentrations (3-30 ,AM) of each long-chain unsaturated buffer solution had no influence on ICa or membrane response (oleic, linoleic, linolenic, and arachidonic) and saturated to fatty acids (see text and Fig.
    [Show full text]
  • Properties of Fatty Acids in Dispersions of Emulsified Lipid and Bile Salt and the Significance of These Properties in Fat Absorption in the Pig and the Sheep
    Downloaded from Br. y. Nutr. (1969), 23, 249 249 https://www.cambridge.org/core Properties of fatty acids in dispersions of emulsified lipid and bile salt and the significance of these properties in fat absorption in the pig and the sheep BY C. P. FREEMAN . IP address: Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford (Received I July 1968-Accepted 25 October 1968) 170.106.35.76 I. The behaviour of fatty acids in dilute bile salt solution and in dispersions of triglyceride in bile salt solution was examined. The properties of fatty acids in bile salt solution were defined in terms of their saturation ratio, and of the critical micellar concentration of bile , on salt for each fatty acid as solute. The partition of fatty acids between the oil phase and the micellar phase of the dispersions was defined as the distribution coefficient K M/O. The 25 Sep 2021 at 20:48:57 phases were separated by ultracentrifugation. 2. Of the fatty acids examined, palmitic and stearic acids behaved in bile salt solution as typical non-polar solutes. Lauric, oleic and linoleic acids had properties similar to typical amphiphiles. The effectiveness of these and other amphiphiles was expressed in terms of an amphiphilic index. 3. The trans-fatty acids, vaccenic acid and linolelaidic acid possessed solubility properties similar to their &-isomers. The properties of elaidic acid were intermediate between those , subject to the Cambridge Core terms of use, available at of the non-polar and the amphiphilic solutes. 4. The distribution coefficients of fatty acids differed less significantly than their solubilities in bile salt solution, but were influenced to some extent by the composition of the oil phase.
    [Show full text]
  • Organic Chemical Characterization of Primary and Secondary Biodiesel Exhaust Particulate Matter John Kasumba University of Vermont
    University of Vermont ScholarWorks @ UVM Graduate College Dissertations and Theses Dissertations and Theses 2015 Organic Chemical Characterization Of Primary And Secondary Biodiesel Exhaust Particulate Matter John Kasumba University of Vermont Follow this and additional works at: https://scholarworks.uvm.edu/graddis Part of the Environmental Engineering Commons, and the Place and Environment Commons Recommended Citation Kasumba, John, "Organic Chemical Characterization Of Primary And Secondary Biodiesel Exhaust Particulate Matter" (2015). Graduate College Dissertations and Theses. 358. https://scholarworks.uvm.edu/graddis/358 This Dissertation is brought to you for free and open access by the Dissertations and Theses at ScholarWorks @ UVM. It has been accepted for inclusion in Graduate College Dissertations and Theses by an authorized administrator of ScholarWorks @ UVM. For more information, please contact [email protected]. ORGANIC CHEMICAL CHARACTERIZATION OF PRIMARY AND SECONDARY BIODIESEL EXHAUST PARTICULATE MATTER A Dissertation Presented by John Kasumba to The Faculty of the Graduate College of The University of Vermont In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Specializing in Civil and Environmental Engineering May, 2015 Defense Date: October 29, 2014 Dissertation Examination Committee: Britt A. Holmén, Ph.D, Advisor Giuseppe A. Petrucci, Ph.D, Chairperson Donna M. Rizzo, Ph.D Robert G. Jenkins, Ph.D Cynthia J. Forehand, Ph.D., Dean of the Graduate College ABSTRACT Biodiesel use and production has significantly increased in the United States and in other parts of the world in the past decade. This change is driven by energy security and global climate legislation mandating reductions in the use of petroleum-based diesel.
    [Show full text]
  • PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus Gouramy) DAN KUKUS
    Profil Asam Amino, Asam Lemak, Pratama et al. JPHPI 2018, Volume 21 Nomor 2 Available online: journal.ipb.ac.id/index.php/jphpi PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus gouramy) DAN KUKUS Rusky Intan Pratama*, Iis Rostini, Emma Rochima Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran, Kampus Jatinangor, Jalan Raya Bdg-Sumedang Km. 21, Sumedang Jawa Barat Telepon (022) 87701519 , Faks (022) 87701518 *Korespondensi: [email protected] Diterima: 25 April 2018/Disetujui: 10 Juni 2018 Cara sitasi: Pratama RI, Rostini I, Rochima E. 2018. Profil asam amino, asam lemak dan komponen volatil ikan gurame segar (Osphronemus gouramy) dan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2): 218-231. Abstrak Komponen volatil merupakan kelompok senyawa-senyawa volatil yang berpengaruh terhadap karakteristik flavor komoditas dan penerimaannya secara keseluruhan oleh konsumen karena pengaruhnya terhadap karakteristik aroma. Tujuan dari penelitian ini ialah untuk mengidentifikasi komposisi senyawa- senyawa volatil, profil asam amino dan asam lemak salah satu jenis ikan budidaya air tawar khas Jawa Barat yaitu ikan gurame dalam kondisi segar dan kukus. Metode ekstraksi sampel Solid Phase Micro Extraction dilakukan dengan suhu ekstraksi 40oC untuk sampel segar dan 80oC untuk sampel kukus selama 45 menit kemudian senyawa volatil dideteksi dan diidentifikasi menggunakan Gas Chromatography/Mass Spectrometry. Analisis pendukung lain yang dilakukan ialah analisis profil asam amino dan profil asam lemak menggunakan High Performance Liquid Chromatography. Senyawa volatil pada sampel ikan gurame segar yang terdeteksi ialah 17 senyawa sedangkan pada hasil pengukusannya sebanyak 38 senyawa. Asam amino yang terkandung lebih tinggi untuk sampel ikan gurame segar dan kukus ialah asam glutamat (3,12%, 4,09%).
    [Show full text]
  • Mechanisms of Action of Trans Fatty Acids Downloaded from by Bibliotheek Der User on 03 June 2020
    REVIEW Mechanisms of Action of trans Fatty Acids Downloaded from https://academic.oup.com/advances/article-abstract/11/3/697/5645621 by Bibliotheek der user on 03 June 2020 Antwi-Boasiako Oteng and Sander Kersten Nutrition, Metabolism and Genomics Group, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands ABSTRACT Human studies have established a positive association between the intake of industrial trans fatty acids and the development of cardiovascular diseases, leading several countries to enact laws that restrict the presence of industrial trans fatty acids in food products. However, trans fatty acids cannot be completely eliminated from the human diet since they are also naturally present in meat and dairy products of ruminant animals. Moreover, bans on industrial trans fatty acids have not yet been instituted in all countries. The epidemiological evidence against trans fatty acids by far overshadows mechanistic insights that may explain how trans fatty acids achieve their damaging effects. This review focuses on the mechanisms that underlie the deleterious effects of trans fatty acids by juxtaposing effects of trans fatty acids against those of cis-unsaturated fatty acids and saturated fatty acids (SFAs). This review also carefully explores the argument that ruminant trans fatty acids have differential effects from industrial trans fatty acids. Overall, in vivo and in vitro studies demonstrate that industrial trans fatty acids promote inflammation and endoplasmic reticulum (ER) stress, although to a lesser degree than SFAs, whereas cis-unsaturated fatty acids are protective against ER stress and inflammation. Additionally, industrial trans fatty acids promote fat storage in the liver at the expense of adipose tissue compared with cis-unsaturated fatty acids and SFAs.
    [Show full text]
  • Comparison of Physicochemical Analysis and Antioxidant Activities
    Sains Malaysiana 43(4)(2014): 535–542 Comparison of Physicochemical Analysis and Antioxidant Activities of Nigella sativa Seeds and Oils from Yemen, Iran and Malaysia (Perbandingan Analisis Fizikokimia dan Aktiviti Antioksidan dalam Biji dan Minyak Nigella sativa dari Yemen, Iran dan Malaysia) HASNAH HARON*, CHONG GRACE-LYNN & SUZANA SHAHAR ABSTRACT The study was aimed to analyze the physicochemical properties and antioxidant activities in five batches of seeds and oils of Nigella sativa, obtained from Malaysia, Iran and Yemen. Proximate analysis showed that the seeds contained 20.63-28.71% crude fat, 11.35-14.04% crude protein, 5.37-7.93% total moisture, 4.15-4.51% total ash contents and 48.69-57.18% total carbohydrate contents. Physicochemical analysis showed a refractive index of 1.4697-1.4730, 3 specific gravity of 1.369-1.376 g/cm , peroxide value of 3.33-21.33 meq O2/kg, 184-220 mg/g in saponification number and unsaponifiable matter of 1.1-1.8% in the oil samples. The seeds showed high mineral content such as Ca (2242 mg/kg), K (6393 mg/kg) and Mg (2234 mg/kg). The oil sample from Kelantan, Malaysia contained the lowest saturated fatty acid (SFA) (1.42±0.29%) while Sudan, Yemen contained the highest content of polyunsaturated fatty acid (PUFA) (65.13±5.45%). Monounsaturated fatty acid (MUFA) were found the highest (20.45±2.61%) in the seed samples originated from Iran. Seeds from Iran showed the highest antioxidant activity (IC50 = 1.49 mg/mL) and total phenolic content (30.84 mg GAE/g) while oil sample from Sudan, Yemen has the highest antioxidant activity (IC50 = 4.48 mg/mL).
    [Show full text]
  • The Content of Conjugated Linoleic Acid and Vaccenic Acid in the Breast Milk of Women from Gdansk and the Surrounding District, Infant Formulas and Follow-Up Formulas
    Developmental106 Period Medicine, 2018;XXII,2 © IMiD, Wydawnictwo Aluna Dorota Martysiak-Żurowska1, Bogumiła Kiełbratowska2, Agnieszka Szlagatys-Sidorkiewicz3 THE CONTENT OF CONJUGATED LINOLEIC ACID AND VACCENIC ACID IN THE BREAST MILK OF WOMEN FROM GDANSK AND THE SURROUNDING DISTRICT, INFANT FORMULAS AND FOLLOW-UP FORMULAS. NUTRITIONAL RECOMMENDATION FOR NURSING WOMEN ZAWARTOŚĆ SKONIUGOWANEGO KWASU LINOLOWEGO I KWASU WAKCENOWEGO W MLEKU KOBIET Z GDAŃSKA I OKOLIC ORAZ W MIESZANKACH DO POCZĄTKOWEGO I NASTĘPNEGO ŻYWIENIA NIEMOWLĄT. WSKAZANIA ŻYWIENIOWE DLA KOBIET KARMIĄCYCH PIERSIĄ 1Department of Chemistry, Technology and Biotechnology of Food; Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland 2Department of Obstetrics; Medical University of Gdansk, Poland 3Department of Pediatrics, Gastroenterology, Hepatology and Nutrition, Medical University of Gdansk, Poland Abstract Fatty acids are some of the most important components of human milk. Polyunsaturated fatty acids (PUFAs) are essential nutrients required for optimal growth and development of infants, especially the central nervous system, brain and retina. Aim: To determine the conjugated linolenic acid (CLA) and vaccenic acid (VA) content of human breast milk from mothers consuming different diets, and to compare the results with CLA and VA levels in infant formulas (IF) and follow-up formulas (FF). Material and methods: Fifty healthy mothers were classified according to their diet status into one of two groups: diet low in dairy products and conventional diet without limiting the intake of dairy products. Dietary intake of dairy fat was determined based on 3-day food diaries. Fatty acid (FA) composition in samples were analyzed by High Resolution Gas Chromatography (HR-GC). Results: In the group of 20 mothers whose diets were deficient in dairy products, the average CLA content of breast milk fat was determined to be 0.27% of total FA, the VA 0.36%.
    [Show full text]
  • Fatty Acid Analysis by HPLC
    Fatty Acid Analysis by HPLC Technical Note Current interest in fatty acids and trans-fatty acids in food materials has been increasing. Fatty acid is an organic acid found in fats, oils, and lipids. It can be classified according to chaing length, short chain (2-4 carbons), middle chain (5-10 carbons), and long chain (more than 11 carbons). Although gas chromatography is the predominant technique used for fatty acid analysis, high-performance liquid chromatography (HPLC) plays an important role in applications such as the geometrical isomer separation. By using both HPLC and GC, a better fatty acid profile can be obtained. High-Performance Liquid Chromatography (HPLC) Gas Chromatography (GC) COSMOSIL C18 COSMOSIL Cholester Free fatty acids Short fatty acids Good (HILIC) Poor Middle and long fatty acids Excellent Poor Fatty acid ester Short fatty acids Fair Poor Middle and long fatty acids Good Excellent Position or geometrical isomers of unsaturated fatty acids Fair Good Excellent Fair High sensitive analysis Excellent [labeling] Excellent Preparative separation Excellent Poor Lipids composed of complex fatty acid mixture Using both HPLC and GC to achieve better fatty acid profiling (*1) *1: Wakako Tsuzuki and Kaori Ushida, “Preparative Separation of cis- and trans- Isomers of Unsaturated Fatty Acid Methyl Esters Contained in Edible Oils by Reversed-Phase High-Performance Liquid Chromatography” Lipids (2009) 44: 373-379 1. Unsaturated Fatty Acid Analyses by HPLC (1) Geometrical Isomer Separations (cis/trans) Geometrical isomers (cis/trans) are difficult to separate by a C18 column due to their similar hydrophobicity. COSMOSIL Cholest- er column can achieve better separation due to higher molecular-shape selectivity.
    [Show full text]
  • Applications
    TN-2069 APPLICATIONS Timothy Anderson GC Product Manager Tim was raised in Texas where it was completely too 37 FAMEs including Omega-3 and -6 Fatty Acids, hot, then moved to Pennsyl- vania and Ohio where it was entirely too cold. He finally by GC-FID in Under 12 Minutes settled on California where the weather is just right. Timothy Anderson and Ramkumar Dhandapani Phenomenex, Inc., 411 Madrid Ave., Torrance, CA 90501 USA Fatty acids are important for all systems of the body to function Materials and Methods normally, including your skin, respiratory system, circulatory sys- Figure 1 conditions: tem, brain, and organs. Column: Zebron ZB-FAME Dimensions: 30 meter x 0.25 mm x 0.20 µm The two essential fatty acids (EFA) that the human body cannot Part No.: 7HG-G033-10 produce are omega-3 fatty acid and omega-6 fatty acid, which are Injection: Split 50:1 @ 240 °C, 1 µL important for brain development, immune system function, and Recommended Liner: Zebron PLUS Single Taper with Wool Liner Part No.: AG2-0A11-05 (for Agilent® systems) blood pressure regulation. Carrier Gas: Helium @ 1.2 mL/min (constant flow) Oven Program: 100 °C for 2 min to 140 °C @ 10 °C/min to 190 °C @ 3 °C/min to Accurate determination and quantitation of these EFAs, especially 260 °C @ 30 °C/min for 2 min the separation of LNA and GLA, can be performed by capillary Detector: FID @ 260 °C gas chromatography (GC). The Zebron™ ZB-FAME GC column is Sample: 37 FAME standard as shown below ideal to provide the composition of the EFAs found in flax seed oil, Peak Compound ID black currant seed oil, borage oil, and olive oil.
    [Show full text]